Grease and flour four 8-inch round cake pans; set aside.
Cream 1/2 cup butter in a large mixing bowl; gradually add 1 cup sugar, beating well
Combine 2 cups flour, baking powder, and salt; add to creamed mixture alternately with 1/2 cup milk, beginning and ending with flour mixture. Stir in vanilla.
Beat 4 egg whites (at room temperature) until soft peaks form. Gently fold whites into batter. Set aside.
Cream remaining butter; gradually add remaining sugar, beating well. Add 7 egg yolks, one at a time, beating well after each addition.
Combine remaining flour and cardamom; add to creamed yolk mixture alternately with remaining milk, beginning and ending with flour mixture. Mix well after each addition. Add raisins, and stir well.
Pour egg white batter into 2 prepared cake pans. Pour yolk batter into remaining prepared cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread frosting between alternating yellow and white layers and on top and sides of cake.